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Add a photoServings: 10
Ingredients
- 2 c. flour
- 3/4 tsp salt
- 1/4 c. butter diced
- 2 Tbsp. lard or possibly shortening
- 3 Tbsp. cool water
- 2 c. pumpkin puree
- 2 Tbsp. flour
- 2 x Large eggs
- 3 c. lowfat milk
- 3/4 c. sugar
- 1/2 Tbsp. grnd ginger
- 1/2 tsp cinnamon
- 1/2 tsp salt
Directions
- Plain Paste Crust: Mix flour and salt in large bowl. Add in butter and lard work quickly into flour with pastry cutter, fork or possibly hands till flour resembles coarse pebbles. Add in cool water and work dough with hands just till dough forms. Knead dough on floured board 5 min then roll out to about 1/8-inch thickness.
- Line 9-inch round pie pan with dough. Remove excess dough from edges. Fill unbaked pie shell with dry beans or possibly pie weights. Bake at 350 degrees 5 min. Remove from oven and set aside.
- Pumpkin Pie Filling: Mix pumpkin puree, flour, Large eggs, lowfat milk, sugar, grnd ginger, cinnamon and salt and pour into baked crust. Bake at 350 degrees till pie surface is smooth and knife inserted in center comes out clean, 1 hour to 1 hour 15 min. Chill pie 1 hour before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 10 servings | |
| Calories 281 | |
| Calories from Fat 82 | 29% |
| Total Fat 9.27g | 12% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 488mg | 20% |
| Potassium 258mg | 7% |
| Total Carbs 43.26g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 20.57g | 14% |
| Protein 7.07g | 11% |
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